Chicken Pot Pie Recipe

Overview:

Chicken Pot Pie is a comforting, hearty dish that’s perfect for a cozy family dinner or a potluck gathering. This recipe yields two delicious pies, making it ideal for feeding a hungry crowd or for freezing one pie for later. Packed with tender chicken, savory vegetables, and a creamy sauce, this dish is sure to become a family favorite. Plus, it’s a great way to sneak in some extra veggies for picky eaters!

• Preparation Time: 35 minutes
• Cooking Time: 20 minutes
• Total Time: 55 minutes
• Servings: 2 pies

Ingredients:

For the Pastry:

• 3/4 – 1 cup butter
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 5-6 tablespoons cold water

For the Filling:

• 1/2 – 1 cup butter
• 1 onion, diced
• 2 tablespoons all-purpose flour
• 2 chicken bouillon cubes
• 1/2 teaspoon salt
• 3 cups milk
• 1/2 teaspoon pepper
• 3 stalks celery, chopped
• 1 1/2 cups cooked chicken, diced
• 1/4 teaspoon thyme leaves
• 1 cup frozen mixed vegetables (carrots, peas, corn)

Instructions:

For the Pastry:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, tossing with a fork until the dough comes together in a ball.
4. Divide the dough in half. This should be enough for 2 pie shells.

For the Filling:

1. In a large skillet, melt the butter over medium heat.
2. Add diced onion and celery, and sauté until softened.
3. Stir in the flour to create a paste.
4. Dissolve the chicken bouillon cubes in milk and gradually add to the skillet, stirring constantly until the mixture thickens.
5. Season with salt, pepper, and thyme.
6. Add cooked chicken and frozen vegetables, stirring until well combined.
7. Remove from heat.

Assembly:

1. If using pie shells, roll out one portion of the dough and line the bottom of two pie plates.
2. Spoon the chicken and vegetable mixture into the pie shells.
3. Roll out the remaining dough and place it over the filling. Seal the edges and cut slits in the top crust to vent.
4. If using a 9×13-inch pan, pour the chicken and vegetable mixture into the pan and cover with a layer of dough.

Baking:

1. Preheat the oven to 375°F (190°C).
2. Bake the pies for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
3. If freezing one of the pies for later, allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Label with the date and store in the freezer for up to 3 months.

Serving:

1. Serve the Chicken Pot Pie hot, straight from the oven, with a side salad or steamed vegetables for a complete meal.
2. Enjoy the delicious aroma and comforting flavors of this classic dish with your family and friends!

Note:

• For a convenient meal option, consider making individual pot pies using mini pie pans and freezing them for later consumption.

Prepare to be amazed by how quickly this Chicken Pot Pie disappears from the dinner table! It’s a versatile and satisfying dish that’s sure to please even the pickiest of eaters. Enjoy the warmth and comfort of homemade goodness with every bite! 🥧🍗🥕